THE ULTIMATE BERRY CRUMBLE
I don't tack the word ultimate onto just any recipe. This berry well may be my favorite summer dessert, with the perfect balance of sweet and tart, tender and crisp, fruit and crumble. Some ice cream on the side is highly recommended.
Provided by Chef John
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 1h25m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Combine flour, salt, baking powder, and sugar in a bowl. Whisk until thoroughly combined. Grate in the frozen butter, stopping occasionally to toss the butter into the flour mixture until coated. Drizzle in vanilla extract; add egg yolks. Stir with a fork until egg is mostly absorbed. Add vinegar; mix briefly. Use your hands to finish mixing, squeezing until clumps but mixture remains mostly dry. Add 1 teaspoon vinegar if needed.
- Combine blueberries, raspberries, and blackberries in another bowl. Add lemon zest, lemon juice, sugar, and cornstarch. Sprinkle in cayenne pepper. Mix until sugar and cornstarch are mostly dissolved.
- Place about 1/2 of the crumble mixture into the bottom of a 2-quart baking dish. Press mixture down using a flat cup until well compacted. Spread the berries over the crust. Sprinkle the remaining crumble mixture on top, squeezing some of it into clumps.
- Bake in the preheated oven until top is beautifully browned and berry syrup bubbles on the surface, 40 to 45 minutes. Let cool to room temperature, about 30 minutes.
Nutrition Facts : Calories 415.7 calories, Carbohydrate 58.2 g, Cholesterol 97 mg, Fat 18.9 g, Fiber 3.3 g, Protein 4.6 g, SaturatedFat 11.4 g, Sodium 123.9 mg, Sugar 30.7 g
MIXED BERRY CRUMBLE CAKE
A dessert that can please everyone at a party is rare, and yet, this fruit-laden mixed berry crumble cake manages to fit three classic treats into one. Three layered cake with vanilla cake at bottom then filled with fresh strawberries and blueberries then topped with buttery oat-pecan crumble.
Provided by Swathi (Ambujom Saraswathy)
Categories Dessert
Time 57m
Number Of Ingredients 18
Steps:
- First make the crumble topping: Mix oats, flour, brown sugar, pecans, and salt in a medium bowl. Add butter and knead until mixture resembles coarse crumbs.
- Then make cake, preheat oven to 350 °F. Lightly butter a 8x8 inch baking dish. Dust with flour and tap out excess. Using an electric mixer, beat butter on medium until creamy, about 2 minutes. Add granulated sugar and beat until light and fluffy, about 3 minutes. Add eggs, 1 at a time, beating well after each addition.
- Whisk baking powder, salt, and flour in a bowl. With mixer on low, add flour mixture to butter mixture in 3 additions, alternating with milk, beginning and ending with flour mixture, beating well after each addition. Beat in vanilla. Transfer batter to prepared baking dish.
- Mix blueberries, raspberries and half of crumble topping in a large bowl; sprinkle mixture over batter. Top with remaining crumble topping.
- Bake until a toothpick inserted in the center of cake comes out clean, 42 minutes, let cool and dust with powdered sugar before serving.
MIXED BERRY COFFEE CAKE
Use thawed frozen berries to add lots of flavor with little effort.
Provided by Food Network Kitchen
Time 2h50m
Yield 8
Number Of Ingredients 16
Steps:
- Combine the flour, brown sugar, oats, cinnamon and salt in a small bowl and mix to combine. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
- Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
- Whisk together the flour, baking powder, baking soda and salt in a small bowl.
- Beat the butter and granulated sugar together in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated.
- Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Sprinkle the berries on top. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping.
- Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about an hour. Let cool in the pan 20 minutes, then invert onto a plate and re-invert onto a rack to cool completely.
BERRY CRUMBLE
Steps:
- Preheat oven to 350 degrees F.
- In a large bowl combine flour, brown sugar, 1/4 cup sugar, cinnamon, salt and oats. Using a pastry blender, a fork or your hands cut in butter. Keep cold until ready to use.
- In a large bowl combine berries, 1/2 cup sugar, and cornstarch; toss to coat. Evenly divide the fruit mixture between the 6 ramekins. Top with crumble topping. Bake until top is golden and fruit is bubbly, about 35 minutes. Serve warm.
VERY BERRY COFFEE CAKE
Simple to make and a good way to use up leftover sour cream as it only calls for 3 tablespoons of it. You can mix and match berries or use all one kind too. Recipe courtesey Killahevlin Bed and Breakfast Front Royal, Virginia
Provided by Steve P.
Categories Breads
Time 55m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Spread solid shortening on bottom and sides of a 9-inch square pan.
- Position oven rack in center of oven and preheat to 350 degrees.
- Sift together flour, baking powder and salt.
- Set aside.
- Cream butter and sugar with electric mixer.
- Add eggs one at a time and beat until fluffy.
- Add vanilla and sour cream and mix well.
- Alternately, add flour mixture and milk to batter, beginning and ending with flour.
- Spread half the batter into the prepared pan and smooth the top.
- Spread berries (well drained) on top of batter.
- Cover berries with remaining batter and spread the top evenly with a spatula (some berries will show through).
- For Crumb Topping: Combine all ingredients and pinch them with fingertips to make crumbs.
- Spread on top of cake and bake for 30 to 35 minutes (metal pan) or longer if glass pan- or until a toothpick comes out clean and cake is golden brown.
- Cool cake completely (in pan) on wire rack.
- Refrigerate overnight and cut into squares.
- Serve at room temperature.
Nutrition Facts : Calories 269.1, Fat 12.4, SaturatedFat 7.5, Cholesterol 61.5, Sodium 189.8, Carbohydrate 36.8, Fiber 0.6, Sugar 22.4, Protein 3.3
STREUSEL TOPPED TRIPLE BERRY COFFEE CAKE
I combined two coffee cake recipes and modified things abit to come up with this great little coffee cake. It has a wonderful fresh flavor and the house smells fabulous while it is in the oven!I like it best while it's still abit warm.
Provided by Michelle S.
Categories Breads
Time 55m
Yield 9 serving(s)
Number Of Ingredients 14
Steps:
- In a large bowl, stir together flour, sugar, baking powder and cinnamon.
- In a small bowl, mix egg, melted butter, milk and vanilla.
- Stir liquids into dry ingredients just till blended.
- In a buttered 9-inch square pan, spread half of dough.
- Top with berry mixture and spoon remaining dough over berries.
- In a separate bowl combine brown sugar, flour, cinnamon and nuts.
- Stir in melted butter until mixture resembles moist crumbs.
- Sprinkle this over top of dough and press in lightly.
- Bake in a 375° oven 40 minutes or until topping is golden brown.
Nutrition Facts : Calories 342.1, Fat 17.3, SaturatedFat 9.7, Cholesterol 59.9, Sodium 248.6, Carbohydrate 43.6, Fiber 1.4, Sugar 23.3, Protein 4.4
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- Preheat the oven to 375°F / 190°C and grease and line the base of 24 cm tart pan with removable bottom.
- To make the crumble topping: whisk together the flour, sugar, salt, and cinnamon together in a mixing bowl until combined. Using a pastry cutter (or your hands), cut the butter into the dry mixture until it resembles coarse crumbs. Store in the fridge while you make the base of the cake.
- To make the base: whisk together the flour, baking powder, baking soda, salt, and lemon zest in a large mixing bowl. In another bowl, whisk together the buttermilk, lemon juice, maple syrup, oil and vanilla. Add these wet ingredients to the dry ingredients and stir with a spatula until JUST combined.
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